Whole wheat pasta with seitan and mushroom ragù

Ingredients

For 1 serving

• Whole wheat pasta65 g
• Seitan120 g
• Button mushrooms80 g
• Tomato passata150 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Rosemary1 g
• Saltto taste

Contains: gluten, soy,

Method

1. Chop the seitan with a knife or pulse it briefly in a food processor until it looks like mince; peel and chop the onion; clean the button mushrooms with damp kitchen paper and chop them small; chop the rosemary needles.
2. Heat the olive oil in a frying pan over medium heat and soften the onion and mushrooms with the rosemary for 5 minutes, until the mushrooms have released their liquid and the onion is translucent.
3. Add the seitan and brown for 5 minutes, stirring, until lightly golden.
4. Stir in the passata and a pinch of salt, lower the heat and simmer for 15 minutes, until the ragù is thick; add a splash of water if it dries out.
5. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the wholemeal pasta; cook for the time on the packet, usually 10–12 minutes, until al dente.
6. Drain the pasta and dress it with the ragù.